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October 6, 2014

Chicken Rice Green Bean Casserole

Get your meat, grains and greens all in one with this colorful Chicken Rice Casserole dish.

We are in Michigan this week visiting my family. We’re staying with my parents. My sister, her husband and their two kids and two dogs are living with my parents right now while transitioning from a Colorado move. Add my little college-aged sister to the math, and we have a FULL house.

I’m not gonna lie, one of the reasons I decided to schedule this recipe for today is so I would have it available so I can make it for everyone for dinner while here. With such a chaotic and crazy house, we need EASY dishes that feed a lot of people. But, obviously, we’ll be eating our way around Grand Rapids, too!

If you do not already prepare cooked shredded chicken at least once per month to keep in the freezer, start now! It is one of the best meal prepping steps I do every single month. Here is a recipe and tutorial on my favorite shredded chicken that you can freeze and use in any dish calling for cooked chicken.

As long as you have your shredded chicken ready and your rice cooked (go for the quick cook stuff, it’s perfect!), this dish comes together in a jiffy! The perfect weeknight meal!

Chicken Rice Green Bean Casserole

Get your meat, grains and greens all in one with this colorful Chicken Rice Casserole dish!

Prep Time10minutes

Cook Time25minutes

Total Time35minutes

Servings6-8 servings

Ingredients

2tablespoonsolive oil

1medium yellow onion, chopped

3cupscooked rice(I prefer wild rice)

3cupscooked shredded chicken

1/2cupslivered almonds

2(14.5 oz.) cans French-style green beans, drained

1(4 oz.) jar diced pimentos

1(10.75 oz.) cream of celery or chicken or mushroom soup

1cupmayonnaise(or Greek Yogurt)

1cupshredded sharp Cheddar cheese

1/2teaspoonsalt

1/4teaspoonpepper

Instructions

Heat the olive oil in a medium skillet over medium heat. Add the onions and cook until just soft, about 8 minutes. Transfer to a large mixing bowl and let cool. Meanwhile, preheat the oven to 325 degrees F.

Mix the rest of the ingredients into the bowl with the onions, until combined. Spread into a 9x13-inch baking dish. Bake for 25 minutes.

This was really good and very quick! I have to comment to say that it will still turn out (just a little less creamy) if you make it and see the cream of ___ soup sitting on the counter when it’s already been in the oven for 23 mins. I just didn’t add it at all at that point and it had enough binder to stick together fairly well. I can’t wait to make it again as written!

As noted in the recipe, you can use Greek Yogurt instead of the mayo. But, if you do not like that either, you can definitely use sour cream. It will just be a little different taste, but not much different. 🙂